Macaroni and cheese with roasted butternut squash

Prep 25 min
Total 35 min
Makes 6 Servings



3 cups
peeled, finely diced butternut squash, about 400 g
1 tsp
2 cups
dry elbow macaroni pasta
2 tbsp
1/4 cup
all-purpose flour
2 1/2 cups
2% milk
1 tsp
Dijon mustard
1/4 tsp
1/8 tsp
cayenne pepper, optional
1 cup
grated white cheddar, preferably aged
1 cup
grated light mozzarella
1/2 cup
grated gruyère
1/3 cup
panko bread crumbs


  • Position racks in centre and top third of oven. Preheat to 400F. Toss squash with oil on a baking sheet. Bake in centre of oven until tender, stirring halfway through, 16 to 18 min. Remove to a rack. Preheat broiler to 500F.
  • Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 7 to 8 min. Drain.
  • Melt butter in a medium saucepan over medium. Whisk in flour. Mixture will be dry and very lumpy. Gradually whisk in milk, Dijon, salt and cayenne. Stir until mixture comes to a boil, 5 to 7 min. Remove pan from heat and stir in pasta, cheese and squash until just coated. Do not melt cheese. Transfer to an 8-inch- square baking dish or 6 individual ovensafe dishes. Sprinkle panko over pasta.
  • Broil until top is golden, 2 to 3 min. Serve macaroni and cheese immediately.


Calories 425, Protein 21 g, Carbohydrates 41 g, Fat 20 g, Fibre 2 g, Sodium 454 mg.

Chatelaine Quickies: Macaroni and cheese with roasted butternut squash

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